Leftover Turkey and Stuffing Pot Pie

Directions

• Preheat oven to 350 degrees.
• Dice onion, carrots, and celery and add to a soup pot.
• Spray with non-stick cooking spray. On low heat, cook the onion, carrots, and celery until softened.
• While the onion, carrots, and celery are cooking, dice turkey into bite sized pieces.
• Whisk corn starch into the broth.
• Once vegetables have softened, add 2 cups of broth. Bring to a boil. Turn heat to a simmer.
• Add the mixed vegetables, thyme, turkey, and fat-free evaporated milk to the pot.
• Over medium to low heat and stirring constantly, let the sauce thicken. Because of the milk, you want to be careful not to scorch the milk. Once the sauce thickens, it is ready to go in the oven.
• Season with salt and pepper.
• In a pie plate, spray with non-stick cooking spray. Then add the stuffing and make it into an even layer for the crust.
• Ladle the pot pie filling into the pie crust. You might have enough filling for two pies. Don’t overfill the pie.
• Take the corn casserole and arrange it in an even layer on the top. I crumbled it over the top in an even layer with good coverage over the whole pot pie. If you have empty spots, that’s fine. The most important part is having an even layer of corn casserole rather than clumps.
• Add pie plate to a baking sheet to catch any sauce that boils over while in the oven. Bake for half-hour until pot pie filling is bubbling.
• Serve after it cools for about 10 minutes.